Classic Chicken Pot Pie is what real comfort food is all about! Flaky, buttery crust and a rich, creamy filling loaded with savory chicken and bright vegetables make for a welcoming meal that nourishes the belly and the heart!
Somedays just call for really good comfort food- warm, cozy dishes that take us straight home. And there’s nothing that satisfies that need better than a gorgeous, golden slice (or two) of tender Chicken Pot Pie.
Truthfully, making a [semi] homemade pot pie isn’t all that hard. But the flavor it gives you as compared to a store bought version… Oh, you’ll never want to go back! Fresh veggies, options to add what you like and a luscious, creamy, no-canned soup sauce to hold it all together makes for a pie that feeds the soul.
Ingredients for a Classic Double Crust Chicken Pot Pie
- refrigerated roll-out pie crusts
- boneless, skinless chicken breasts
- frozen green peas
- chicken broth
- white wine (if you want to skip the wine, just add extra broth)
- half & half
- thyme, poultry seasoning, salt, pepper
How To Make Classic Chicken Pot Pie
Prep the Chicken & Vegetables. Chop and dice the vegetables first, then dice the chicken. The vegetables and chicken are all cooked together in a skillet with butter, garlic and seasonings.
Make the Sauce. To make the base for the sauce, flour is stirred into the skillet coating the cooked chicken and vegetables. Chicken broth, a little white wine and finally cream is added to complete the pie filling.
Fill the Crust. Cover the bottom of a deep dish pie plate with a premade, roll-out pie crust and add all of the filling to the crust. Cover with the second pie crust. Fold the edges together and crimp with your fingers. To make sure it bakes up crisp and golden brown, use a pastry brush to brush the top of the crust with a beaten egg.
Bake. Pop the pie in your 400 degree preheated and bake for 40-45 minutes. Remove from the oven and let the pie rest for about 10 minutes before slicing.
Substitutions & Variations
One of the best things about homemade pot pie is that you can put in the vegetables or meat that your family likes best. For instance, I don’t love green peas, so I often substitute small pieces of chopped broccoli for peas. It’s a delicious spin on the classic peas and carrots and makes a great pie! You could try these options too:
- leftover turkey (perfect for post holiday meals)
- leftover ham (holiday leftovers here too)
- rotisserie chicken (a great shortcut)
If you didn’t want to make a substitution, but wanted to ADD extra veggies (like peas, carrots + mushrooms), you can. Just make sure the balance of veggie to protein to luscious gravy doesn’t get thrown off. I would probably stick to somewhere close to 2- 2.5 cups total of veggies.
What To Serve with Chicken Pot Pie
Chicken Pot Pie really is a meal all in itself, but you might want to add a few things to the menu, especially if you’re serving guests for Sunday dinner, the holidays or some other occasion. You could go with the expected dinner rolls and green salad or give your menu an extra special touch with these tasty side dishes:
- Skillet Roasted Lemon Asparagus or Parmesan Brussel Sprouts
- Fluffy Mashed Sweet Potatoes or Horseradish Mashed Potatoes
- Classic Fruit Salad
Storing & Freezing
Leftover chicken pot pie should last in the refrigerator for up to 5 days if tightly covered. To reheat, use the microwave to heat single servings.
Chicken Pot Pie makes a great freezer meal. Bake pie and let it cool completely before covering tightly and freezing. Your pie can last up to 2 months in the freezer.
To reheat, let pie sit out for 30 minutes. Then bake covered for 25 minutes at 425 degrees. Lower oven temp to 400 and continue to bake for another 30-45 minutes. Use a kitchen thermometer to check readiness. When pie reaches an internal temperature of 165 degrees, it is ready to serve!
Other Classic Comfort Food Recipes
- Classic Family Pot Roast
- Chicken & Wild Rice Skillet Casserole
- Southern Cottage Meat & Potatoes Pie
- Easy One Pot Beef Stroganoff
- Easy Southern Chicken & Dumplings
If You Make This Recipe, I Can’t Wait To Hear About It!
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- 1/4 cup butter
- 1 teaspoon minced garlic
- 3 cups diced boneless, skinless chicken breast, uncooked
- 1 cup carrot medallions
- 1/2 cup diced celery
- 1/2 cup diced yellow onion
- 1 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- 1 teaspoon fresh thyme
- 1/4 teaspoon poultry seasoning
- 1/3 cup flour
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup half & half
- 1 cup frozen green peas
- 2 (9 inch) refrigerated, roll out pie crusts
- 1 egg, beaten
- Preheat oven to 400° Fahrenheit.
- In a large skillet on the stovetop, melt butter over medium high heat. Add garlic and let lightly brown. Add diced, uncooked chicken. As chicken begins to cook, add carrot slices. Let cook for 1-2 minutes, stirring occasionally. Add diced celery and onion, along with salt, pepper, thyme and poultry seasoning. Continue to stir occasionally. Cook until onion is translucent, chicken is no longer pink and carrots are fork tender, but not too soft.
- Add flour to skillet. Toss chicken and vegetables in the flour until they are all coated and flour just begins to brown a little. Turn down heat and stir in white wine and chicken broth. Flour will begin to dissolve and thicken. Stir, making sure there are no lumps. Stir in half & half and peas. Let cook 1-3 minutes while thickening. Remove from heat. NOTE: A thick filling keeps the bottom crust from getting soggy.
- Line the bottom of a deep dish pie plate with one pie crust. Gently pat to make sure crust is lying smooth along sides and bottom. Fill with pie filling. Unroll second pie crust and gently cover the top of the pie. Fold edges of crust together and crimp. Cut 4 small slits in the center of the pie to release steam while it cooks. With a pastry brush, brush crust and edges with beaten egg.
- Bake for 40-45 minutes or until golden brown. Cover edges of pie with foil or pie cover if they begin to over brown. Remove pie from oven and let sit for 10 minutes to allow the filling to set before slicing.